Ingredients

1 8.8oz block of tempeh

1/4 cup tamari sauce

1 tbsp toasted sesame oil

1 tsp sriracha

2-3 tbsp avocado oil

1 large onion, sliced

6 large mushrooms, sliced

2 celery stalks, sliced

1 large carrot, sliced

1/4 tsp salt (plus an additional 1/4 tsp)

2 cups mung bean sprouts

1 cup broccoli florets

1 large zucchini, cut into bite-size pieces

24 sugar snap peas, cut in half

4 green onions, cut into 1″ pieces

1 tsp toasted sesame oil (extra for finishing)

Toasted sesame seeds for garnish

Crushed chili peppers for garnish (optional)

Instructions

Step 1: Cut the tempeh into bite-size pieces and place them in a medium container. Add the tamari sauce, 1 tablespoon toasted sesame oil, and sriracha. Stir gently until all tempeh pieces are well coated. Set aside to marinate while you prepare the vegetables.

Step 2: Heat 2-3 tablespoons of avocado oil in a large frying pan or wok over high heat. Once hot, add the sliced onion, mushrooms, celery, and carrot. Sprinkle with 1/4 teaspoon of salt. Sauté for 3-4 minutes until the vegetables soften, become fragrant, and start to turn golden. Remove these veggies to a large plate.

Step 3: Return the pan to the heat, adding more oil if needed. Add the marinated tempeh along with its marinade. Cook for about 1 minute until most of the liquid evaporates and the tempeh begins to caramelize.

Step 4: Add the mung bean sprouts, broccoli florets, zucchini, sugar snap peas, green onions, and another 1/4 teaspoon of salt to the pan. Stir well and cook for about 1 more minute until the new vegetables soften slightly.

Step 5: Return the reserved onion, mushrooms, celery, and carrot mixture to the pan. Stir gently to combine all the ingredients evenly.

Step 6: Remove the pan from heat and stir in an additional teaspoon of toasted sesame oil. Let the dish rest for a few minutes to allow the flavors to meld together.

Step 7: Garnish with a pinch of toasted sesame seeds and crushed chili peppers if desired. Serve warm with steamed brown basmati rice or your favorite grain.

Tips & Variations

For extra protein, add tofu or cooked edamame along with the vegetables.

Swap tamari for soy sauce if preferred, but reduce added salt accordingly.

Use other sturdy vegetables like bell peppers or snap peas to vary the texture and flavor.

For a milder dish, omit the sriracha or crushed chili peppers.

FAQs

Can I use frozen vegetables for this recipe?

Frozen vegetables can be used, but fresh vegetables provide the best texture and flavor. If using frozen, thaw and drain them well before sautéing to avoid excess moisture.

Is tempeh necessary, or can I use another protein?

Tempeh adds a unique nutty flavor and firm texture, but you can substitute tofu or cooked chickpeas if preferred. Adjust cooking times accordingly to prevent overcooking.